Ingredients: 500g fry, flour 10g, 2 eggs, 3ml oil consumption, 3g spiced powder.

1. Remove the scales and internal organs of small fish one by one, clean them and drain the water.

2. Shred onion and ginger, stir fry in oil pan.

3. Sprinkle a layer of fine salt on the small fish, heat oil in the big hot pot and fry it in the pot, which is not easy to stick.

4. While frying until it is slightly yellow, turn it over and fry it one by one.

5. After the small fish are slightly yellow on both sides, stir-fry the seasoning in 2 with the oil at the bottom of the pot.

6. After the seasoning is fragrant, add water to make the water overflow the small fish, then add a mass of lard and bring to a boil.

7. After boiling, add appropriate amount of soy sauce, sugar, vinegar and chicken essence, and continue to burn.

8. Cook for 15-20 minutes. The fish meat is basically soft and tender, and the soup is very rich, so it can be cooked.